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This is a coleslaw recipe that I got from a chili restaurant in my neighborhood that closed down a few years ago. This recipe makes more dressing than needed for the coleslaw, so you can save it or use it as a vegetable dip.
- ⏲️ Prep time: 25 min
- 🥶 Fridge time: 1 hr
- 🍽️ Servings: 8 - 10
- 3/4 cup mayonnaise
- 1/2 cup buttermilk
- 3 tbsp lemon juice
- 3 tbsp apple cider vinegar
- 4 tbsp distilled vinegar
- 1/3 cup canola oil
- 1/4 cup granulated sugar
- 1 1/2 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp celery seeds
- 1/2 tsp onion powder
- 1/4 tsp granulated garlic
- 1/4 tsp mustard powder
- One large head of green cabbage
- One large carrot
1. Finely shred, rinse, and drain the carrot
2. Finely shred the cabbage (use a food processor if possible)
3. Whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, distilled vinegar, canola oil, and sugar
4. Add the salt, pepper, celery seeds, onion powder, and granulated garlic, and combine well
5. Combine the shredded cabbage and carrot in a separate bowl
6. Slowly add the dressing until it lightly coats the vegetables, and toss well. Add more dressing until it tastes good
7. Refrigerate for at least an hour before serving
- Declan Cash - [website](https://declancash.com)
;tags: side cabbage southern salad